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RE: It's National Sourdough Bread Day in US!

in BreadBakers • 5 years ago

I hardly dare to write this, but my sour dough starter is again dead... it happened exactly the same like the first time. First mixture (50 rey and 50 g warm water) bubbles after 12 hours, mixture two (added 50g flour and 50 water) and it doubled in appr. 6 hours, third step is the fail: I took 10 g of the starter mixture and added flour and water and this was it... no bubbles. No sourdough celebration for me 😨
Any ideas, as your surdough seems to work fine?

5 years ago in BreadBakers by
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     5 years ago  

    Oh no ... I'm sorry about your sourdough. Hmmm. I don't think you did something wrong.

    What I do is to ...

    1. Mix 10g water and 10g flour (5g/5g is fine. Just to mix two in same weight)
    2. Add 10g water and 10g flour to the mixture next day. Stir the starter well.
    3. Continue step 2 for 3-5 days.
    4. Store the starter in fridge.

    If you stop feeding sourdough, it stops bubbling as there is no food (wild yeast eats flour and makes Pupser, that's the bubble).

    I use a Weck jar or a container with a slice of paper towel in between its lid and body so that it's not closed completely.

    I wish I were your neighbor and hang my starter on your door knob ... 😁

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     5 years ago  

    THank youuu... I will try again. Your measurements seem much more reasonable, I always felt to waist so much flour with my recipe.

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